Gluten-free bread
Millet
Probiotic starters
Sourdough
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
Sep 2019
Sep 2019
Historique:
revised:
07
06
2019
accepted:
12
06
2019
entrez:
4
9
2019
pubmed:
4
9
2019
medline:
4
9
2019
Statut:
ppublish
Résumé
The study investigated the effect of sourdough made from combinations of four
Identifiants
pubmed: 31477977
doi: 10.1007/s13197-019-03874-8
pii: 3874
pmc: PMC6706481
doi:
Types de publication
Journal Article
Langues
eng
Pagination
4057-4067Déclaration de conflit d'intérêts
Conflict of interestThe authors declare that they have no conflict of interest.
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